Shrimp, Mango, and Couscous Skillet

Quick-cooking shrimp and a couple store-bought staples (Israeli couscous and mango salad dressing) make this healthy dinner recipe easy to toss together even on busy weeknights.

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Reviews (0)

4.0 by 6 people

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  • Makes: 5 servings
  • Serving Size: 1 cup
  • Makes: about 4 1/2 cups
  • Start to Finish: 35 mins

Shrimp, Mango, and Couscous Skillet

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium saucepan heat 2 teaspoons of the oil over medium-high heat. Add couscous; cook and stir for 3 to 4 minutes or until lightly browned. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until couscous is tender. Remove from heat.
  2. In an extra-large nonstick skillet heat the remaining 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Stir in cooked couscous, salad dressing, salt, and pepper. Cook and stir for 2 to 3 minutes more or until heated through. Stir in mango. Sprinkle with queso fresco and parsley.
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Nutrition Facts (Shrimp, Mango, and Couscous Skillet)

  • Per serving:
  • 348 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 198 mg chol. ,
  • 529 mg sodium ,
  • 34 g carb. ,
  • 2 g fiber ,
  • 12 g sugar ,
  • 29 g pro.
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Reviews (1)

6 Ratings
236 Days Ago
4.0
Only 4 stars because I changed the recipe quite a bit. The results got raves. I added 5 oz. of baby spinach, chopped, to the skillet with the shrimp. And I couldn't find mango chipotle salad dressing, so used a 16-oz. bottle of peach mango salsa instead. I'll look harder for the Israeli (large pearl) couscous or use quinoa next time I make this, because the regular wheat couscous I used was fairly mushy.

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